Mussels are part of the mineral rich mollusk family. They are high in protein and are a great source of vitamin B12- an important nutrient that many people can easily become deficient in. Vitamin B12 is crucial for maintaining a healthy nervous system and deficiencies can potentially lead to fatigue and depression. I recommend getting high quality mussels from a good source because the way these little guys pump water through their bodies makes them susceptible to holding onto pollution and heavy metals from the ocean. Mussels cook very quickly and basically any kind of broth works, this one in particular is a nod to traditional coastal French styles, with some extra vegetables thrown in. It can easily be expanded for more people by increasing the wine and vegetable broth amounts, by about one cup each, for each additional lb of mussels. Generally, 1 lb is a generous entree serving size, and 1/2 lb is good for an appetizer or side dish. This is easy to make for guests because you can make the broth far in advance and then let it simmer, covered, until dinner time and throw the mussels in right before serving; if the liquid cooks down too much, just throw in more wine and vegetable broth. I like to eat this with some roasted potatoes on the side or with thick and crusty whole grain bread to soak up the broth. If you have any broth left over, use it instead of water to make some rice or quinoa.
- 1 lb mussels
- 1 shallot, minced
- 1 garlic clove, minced
- 1 carrot, minced
- 1 celery stalk, minced
- 1 roma tomato, seeds removed and minced
- 1 cup white wine
- 1 cup vegetable broth (or poultry or fish broth)
- 1 tablespoon cold-pressed olive oil
- 1 teaspoon apple cider vinegar
- A few shakes of fresh ground pepper
- Optional: 1 pinch saffron
- Optional: 1 tablespoon fresh parsley, minced
- When you get the mussels from the market make sure the bag they are in has some little holes so that oxygen circulates, and get an extra bag of ice to keep them cold until you get home, then put them straight into the refrigerator. Only buy them on the day that you plan to make them, you want them as fresh as possible.
- Heat the olive oil in a large pan on the stove over medium high heat. Add in the shallot, garlic, carrot, celery and tomato and sautée for 5-7 minutes until carrot is softened. Add in the wine, broth, vinegar, black pepper and saffron and bring to a boil then reduce heat to medium low and leave on a low simmer for 20 minutes.
- Before prepping the mussels, discard any that have cracks or holes or are not tightly closed. Then soak them in a colander in a big bowl of fresh water to get any sand out for 15 minutes. Next, lift out the colander and give them a quick inspection. Pull out any beards- long threadlike bits near where the shells meet, and brush off any bits of seaweed or barnacles on the outside of the shells. Give them a final rinse under cold water then add them to the broth and move them around so they are all slightly immersed. Sprinkle with the parsley and leave to cook for a few minutes, until they are all opened (one or two may remain closed- discard these ones).
